Chiles Rellenos And Tomato Cumin Sauce Stuffed Poblano Peppers Recipes

CHILES RELLENOS AND TOMATO CUMIN SAUCE (STUFFED POBLANO PEPPERS)

Steps:

• 1. Put your six peppers under the broiler, keep turning about every 4 minutes until you have a nice charr all over and around. Remove to a freezer bag and place in the microwave for 1/2 hour. Do not turn on the microwave. Let the peppers sweat. After the half hour has passed take out peppers and peel the skin off first. The skin will come off very easly. Then make a slit from the stem all the way down to the tip of the pepper open and carefully remove the seeds, membrane, and stem core. Lay each pepper open and season with a little garlic powder, salt and pepper. The inside only.
• 2. Now open your Bob Evans mashed potatoes drain as much water as possible by just tipping the package so as to get all the water out. Next mix with a fork very well. You do not need to heat them. Now take a hand full about the size of a golfball or a little less and make a pattie, next take one slice of cheese and lay in the middle of the patty. Fold over the sides of the potato patty to cover the cheese and if you need a little more potatoes put some more on top. You will be making rectangular little patties with a slice of cheese encased inside. Set the pattie in the middle of the pepper and fold each side of pepper over the pattie.Do all six peppers like this. Next keeping the sides of pepper closed over the pattie carefully roll each pepper in some flour so as to not open the pepper. Lay each dusted pepper back on a dry platter or cookie pan.
• 3. Now take your hand mixer and beat the egg whites until you have made a good meringue. Next beat your egg yolks with a fork; season them a little with salt and pepper and pour them over the meringue. With a plastic spatula fold in the yolks very gently and softly into the meringue; so as to color the meringue yellow. Do not beat just fold in slowly. You do not want to break down the meringue.
• 4. Next in a cast iron skillet or heavy skillet heat your oil until shimmering. Take one pepper and dip carefully into the yellow meringue to coat all over and slip gently into the hot oil. Make sure your pepper is fully covered with the meringue. With a slotted metal pancake turner or spatula and a big slotted spoon carefully bathe the pepper with hot oil all over the top. Your pepper will puff up. When you see the sides getting golden very carefully working with the spoon and the spatula turn your pepper over to fry on the other side. Do all the peppers the same way. Do one at a time, as this proceedure is very tricky. Remove to a paper towel lined pan and set inside in a very low grade oven set on warm. Since you are doing one pepper at a time. This is so your peppers wont get cold.
• 5. To make your Sauce: Heat about 4 tablespoons of oil in a skillet and saute your onion slices just until they are al-dente; add the flour and continue to saute with the onions for about 3 minutes. Add the cumin, garlic, salt & pepper and stir well for 1/2 a minute next add the small can of tomato sauce and with a wisk begin to stir real real good. Add your broth or water and continue to stir until your sauce is nice and thick like a gravy. Adjust for salt. Then pour a little sauce over each pepper when serving. If you like some heat you can add a little hot sauce or cayanne to the sauce. (heat is optional) You can serve with a rice dish or along side a meat dish to accompany or with just a salad. These peppers get very large when frying and this dish is quite filling. Enjoy

REAL CHILES RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.